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Monday, March 14, 2016

Have you ever had a persimmon? I've occasionally enjoyed, and certainly cooked with, the nutritious fruit, but always with a sweet persuasion. I personally enjoy the vanilla persimmons, so I guess that's why the habit (and my perception of what "fruit" should be) evolved. I knew they were delicious fresh or dried, but when I was flipping through the LCBO magazine over the holidays I came across a new twist - persimmon ketchup!Now, I'm not a huge ketchup eater anyways, but I do have a sister who "puts ketchup on her ketchup", so to speak. I wanted to see if this version of the condiment, made with the persimmons and pumpkin puree, would taste of anything close to Heinz - or if it was the name given to the sauce consistency (like mushroom, beet/carrot or banana ketchup. After tasting it warm right from the pot, I definitely detected a hint of fruitiness, but once it cooled down and sat overnight in the fridge it became a relatively convincing (tomato) ketchup clone - the perfect
balance of sweet, spicy, tangy and thick. While the colour will tip off anyone (unless you add dye to it), it's delicious as is - not to mention gluten, egg, dairy, refined sugar and soy free!